Looking for a snack that brings together creamy richness and irresistible crunch in every bite? I’ve got just the thing—Crispy Spinach Dip Cheese Crisps. Inspired by the comforting flavors of classic spinach dip, these baked cheese crisps come packed with savory goodness and a satisfying snap that’s hard to beat. Whether I’m serving them at a party or snacking during the afternoon slump, these crisps always disappear fast!
Why You’ll Love This Recipe
I love how these crisps take minimal effort but deliver maximum flavor. With only a handful of ingredients and less than 30 minutes from start to finish, they’re my go-to when I want something savory, cheesy, and just a little bit fancy. The combination of spinach, cream cheese, and shredded cheese melts into golden rounds that are both delicious and addictive. Plus, they’re low in carbs and can be customized with different cheeses and seasonings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheese Crisps: 1 ½ cups shredded cheese (such as mozzarella, cheddar, or a blend) 1 cup fresh spinach, finely chopped (or frozen spinach, thawed and drained) 1/4 cup cream cheese, softened 1/4 cup sour cream (or Greek yogurt for a healthier option) 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper to taste 1/4 teaspoon crushed red pepper flakes (optional for a little kick)
For Garnish: Fresh parsley, chopped (optional) Extra cheese for sprinkling (optional)
Substitutions
Dairy-Free: I sometimes swap in vegan cheese and dairy-free cream cheese for a plant-based version.
Low Carb: When I’m watching my carbs, I choose low-carb cheese varieties available in stores.
directions
Step 1: Preheat the Oven I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Filling In a bowl, I combine the shredded cheese, chopped spinach, cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and red pepper flakes (if I want a kick). I mix everything until it’s creamy and well-blended.
Step 3: Form the Crisps I scoop out about a tablespoon of the mixture and place it onto the lined baking sheet, spacing them about 2 inches apart. Then, I flatten each scoop into a round disk.
Step 4: Bake I bake the crisps for 12–15 minutes, keeping an eye on them until they turn golden brown and crispy on the edges.
Step 5: Cool and Serve After baking, I let them cool on the baking sheet for a few minutes so they can firm up. I like to sprinkle on fresh parsley just before serving.
These crisps make a perfect small-batch snack or appetizer, but I usually double the recipe when I’m expecting company.
Variations
When I’m in the mood to mix things up, I like to try:
Swapping cheddar for pepper jack to add more heat.
Adding finely chopped artichokes for a Mediterranean twist.
Mixing in herbs like dill or basil for extra depth.
Using a dash of paprika or taco seasoning for a bold flavor profile.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 3 days, though they rarely last that long. When I refrigerate them, I keep them up to 5 days. To bring back their crispiness, I reheat them in the oven at 350°F for a few minutes.
For freezing, I prep the mixture and freeze the unbaked crisps flat on a tray. Once solid, I transfer them to a freezer-safe bag and bake them straight from frozen when I need a quick snack.
FAQs
Can I use dried spinach?
I can, but I make sure to rehydrate it before mixing it in. It won’t be as vibrant as fresh or frozen, but it works in a pinch.
What if I don’t have a baking sheet?
If I’m short on baking sheets, I’ve used a cast iron skillet or an oven-safe dish instead—it gets the job done just fine.
How do I know when they are done baking?
I look for that perfect golden-brown edge and a slightly soft center. They’ll crisp up more as they cool.
Can I make these ahead of time?
Absolutely! I either prep the mixture and refrigerate it until baking time or bake them ahead and reheat just before serving.
Can I add other spices to these cheese crisps?
Yes! I’ve tried Italian seasoning, paprika, and even taco seasoning. It’s a great way to put a twist on the classic flavor.
Conclusion
Crispy Spinach Dip Cheese Crisps are one of those recipes I keep coming back to. They’re fast, flavorful, and versatile enough to satisfy both snack cravings and guests. Whether I’m hosting, meal-prepping, or just treating myself, these cheesy bites always hit the spot.
Crispy Spinach Dip Cheese Crisps combine the creamy flavors of classic spinach dip with the crunch of baked cheese crisps. Perfect as a low-carb snack or party appetizer, these savory bites are quick to prepare and irresistibly delicious.
Ingredients
1 ½ cups shredded cheese (mozzarella, cheddar, or a blend)
1 cup fresh spinach, finely chopped (or frozen spinach, thawed and drained)
1/4 cup cream cheese, softened
1/4 cup sour cream (or Greek yogurt)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (optional, for garnish)
Extra cheese for sprinkling (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, mix the shredded cheese, chopped spinach, cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and red pepper flakes until well combined.
Scoop about 1 tablespoon of the mixture onto the prepared baking sheet, spacing them 2 inches apart. Flatten each scoop into a round disk.
Bake for 12–15 minutes, or until the crisps are golden brown and crispy on the edges.
Let the crisps cool on the baking sheet for a few minutes to firm up. Garnish with fresh parsley if desired before serving.
Notes
Use low-moisture cheeses to ensure maximum crispiness.
For a plant-based version, use vegan cheese and dairy-free alternatives.
Store leftovers in an airtight container at room temperature for 3 days or refrigerated for up to 5 days.
To reheat, bake at 350°F for a few minutes to restore crispiness.
You can freeze unbaked crisps and bake them straight from frozen.
